正交试验优化磁场法提取枸杞黄酮工艺  

Using Orthogonal Array Design to Optimize the Extraction of Wolfberry Flavonoids by Magnetic Field Treatment

作　　者：周芸[1] 张珍[1] 张盛贵[1] 毕阳[1] 张佩[1] 庞晨[1] 胡伟[1] 刘振斌[1] 周林[1] 肖侠[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《食品科学》2012年第18期98-101,共4页Food Science

基　　金："十一五"国家科技支撑计划项目(2007BAD52B07)

摘　　要：以新鲜枸杞为原料,采用磁场法提取枸杞黄酮。在单因素试验基础上,通过正交试验优化磁场处理的条件。结果表明,在磁感应强度640mT、磁化时间40min、磁化温度65℃、浸提回流时间60min的条件下,枸杞黄酮的提取率可达到290.81mg/100g。This work reports the application of magnetic field treatment to extract flavonoids from wolfberries. The optimal extraction conditions were determined by one-factor-at-a-time and orthogonal array design methods as follows： 40 min magnetic field treatment at 65 ℃ and 640 mT and then 60 min reflux solvent extraction. Under these conditions, the yie, ld of flavonoids was 290.81 mg/100 g of wolfberries.

关 键 词：枸杞黄酮 磁化处理 有机溶剂提取 

分 类 号：TS201.2[轻工技术与工程—食品科学]